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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > foods > minced foods > minced fish × 40 items, grouped by Natural Resources, Earth and Environmental Sciences (view ungrouped items) atmospheric sciences (1)    (Click to View) Effects of hydrocolloids and high-pressure-heating processing on minced fish gels European food research and technology ecology (1)    (Click to View) Cysteine proteinase inhibitor from chicken plasma: Fractionation, characterization and autolysis inhibition of fish myofibrillar proteins Food chemistry environmental science (3)    (Click to View) Hydrolysis of surimi wastewater for production of transglutaminase by Enterobacter sp. C2361 and Providencia sp. C1112 Food chemistry (Click to View) Waste excretion of marble goby (Oxyeleotris marmorata Bleeker) fed with different diets Aquaculture (Click to View) Reduction of lipids in fish meal prepared from fish waste by a yeast Yarrowia lipolytica International journal of food microbiology natural resources (2)    (Click to View) Functional fatty fish supplemented with grape procyanidins. Antioxidant and proapoptotic properties on colon cell lines Journal of agricultural and food chemistry (Click to View) Cysteine proteinase inhibitor from chicken plasma: Fractionation, characterization and autolysis inhibition of fish myofibrillar proteins Food chemistry soil science (5)    (Click to View) Effects of hydrocolloids and high-pressure-heating processing on minced fish gels European food research and technology (Click to View) Effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince Food chemistry (Click to View) A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle Journal of food engineering (Click to View) Physical Study of Minced Fish Muscle with a White-Grape By-Product Added as an Ingredient Journal of food science (Click to View) Influence of alginate and microbial transglutaminase as binding ingredients on restructured fish muscle processed at low temperature Journal of the science of food and agriculture